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Apples, oats and ginger. Practically health food.

Here's another way if you don't do SV. Smoke a pork shoulder, picnic, Boston Butt. Pull it apart by hand and remove all the fat, skin, connective tissue. Take all that discard and render it down in a skillet. You will have a skillet full of crispy bits and fat. Reserve all that. Throw however much pulled pork you want to prepare in a cast iron skillet. Put in some of the reserved fat and crispies and toss and pan fry it till the pork has a little crispiness. You can marinade the pork before smoking it, and / or season it with any spices or aromatics in the fry pan. I served this to a little old Mexican lady who declared it the best carnitas she ever ate. To take it to a party, throw it in an electric roaster and put it on 180º when you get there, it will be even better after it heats like that for a while.

Awesome been following his thread in the cooler he has done an excellent job Outback Kamado Bar and Grill

Sorry for delaying this so much. Been crazy busy with golf lately and just got back from a cruise a few days ago. Was able to get some more work done today. All of my time now is spent cleaning up the grout. Once I get this all cleaned up there is less than 100 tiles left to be installed. I had a 240 grit nylon drill brush overnighted as well as 10 nylon dremel brushes. Figured the large drill brush would remove large chunks and can use the higher RPM of the dremel to do fine cleaning. The 240 grit worked well but not well enough. The dremel ones worked fantastically the only problem is the nylon brush wears down after about 30 seconds. So based on having to clean 500 tiles I would need to purchase 500+ and that is a no go. I just jumped on Amazon and purchased 3 smaller 120 Grit brushes to cover smaller surface area and that is a little rougher. Going to use water as a lubricant. Parts should be delivered Sat. The thermo, guru plug, front door, and heat deflector should be here Friday as well.

Did someone say "tri-tip"?! Michael, your tri-tip looks deelish! All right I guess this is a little sacrilege in here ... but last week I cooked a 100% grass fed and grass finished local tri-tip. If you're like me you be saying: 'Oh I bet that was one 'big jaw workout' :D. Which is the reason I decided to try the 6-hour at 130ºF cook ala sous vide. Salt, pepper and 1/2c BBQ sauce in the vac bag ... and g-damn if it didn't turn out tender, perfectly done and delicious. Worth doing again.

Had a leftover Italian sausage and cheese on a bun for lunch today-